May, 2015
Agric Eng Int: CIGR Journal
Open access at http://www.cigrjournal.org
Special issue 2015
259
Hydrated chia seed effect on wheat flour and bread technological
quality
Ivan Švec*, Marie Hrušková
(Department of Carbohydrates and Cereals, University of Chemistry and Technology Prague, Prague 6, Czech Republic)
Abstract: Commercial wheat flour was blended with hydrated white and brown chia seeds. Changes in chemical composition
was described by common analytical proofs, and rheological properties of non-fermented as well as leavened dough was
completely evaluated (within extensigraph and maturograph tests, respectively). Leavened bread and biscuits were prepared in
a laboratory scale. Both chia type softly increased protein content and reversely their quality. Due to low amounts added,
changes in dough viscoelastic properties were small. Consumer quality worsening of both tested products was also of low
significance, but fibre content was increased about 50% compared to control.
Keywords: composite flour, white and brown chia, fibre, dough rheology, leavened bread
Citation: Švec, I., Hrušková, M. 2015. Hydrated chia seed effect on wheat flour and bread technological quality.
Eng Int: CIGR Journal, Special issue 2015: 18th World Congress of CIGR: 259-263.
1
Introduction1
Chia seeds originate from Spanish specie of sage
Agric
of year 2012; the limit was increased to 10% recently
(Regulation 2013/50/EU).
(Salvia hispanica L.), annual plant bred mainly in South
Depending on used chia level, quality parameters of
American countries, and they are harvested as white or
wheat flour composites are changed. Parameters of
dark coloured variants. Name "chia" is derived from
chia-enriched dough are solved in papers published by e.g.
Aztec word "chian" meaning oily. The Mexican state
Ixtaina et al. (2008), Capitani et al. (2012) or
Chiapas belongs to the main producers of that plant
Iglesias-Puig and Haros (2013). Inglett et al. (2013)
material. Seeds were and still are eaten alone or blended
describe behaviour of blend composed from barley and
with cereals, in whole or milled into flour. Mixed with
chia flour and state that addition up to 10% had no
water, thick gel is formed in a few minutes, absorbing
verifiable effect on both dough viscosity and elasticity.
water up to 12-multiple of the own weight.
Chia seeds were recognised as valuable food
Chia addition into wheat flour causes gluten proteins
dilution
as
well
as
bread
volume
decrease.
raw-material (Reyes-Caudillo et al., 2008; Ayerza and
Ortega-Ramirez et al. (2013) determined a diminishing up
Coates, 2011; Ciftci et al., 2012; Luna Pizzaro et al.,
to 25% against non-fortified control, using 5% or 10%
2013), and nowadays it is already authorised novel food
chia into recipe. Sweet bread structure containing 6% or
ingredient (Directive 2009/827/EC). Considering bakery
12% of chia flour was described by image analysis
product, addition level was allowed up to 5% to the end
(Ferrera-Rebollo et al., 2012). Lower addition level did
not proved in change of cell counts and sizes distribution
compared to commercial sweet bread.
The aim of presented paper was to evaluate an
Received date: 2014-12-01
Accepted date: 2014-12-02
*Corresponding author: Ivan Švec, Department of Carbohydrates
and Cereals, University of Chemistry and Technology Prague,
Prague 6, Czech Republic. Email: Ivan.Svec@vscht.cz
influence of whole white or brown chia seeds in hydrated
form on chemical composition, rheological behaviour of
non-fermented and fermented dough and on bread or
260
December, 2014
Agric Eng Int: CIGR Journal
Open access at http://www.cigrjournal.org
Vol. 23, No. 4
biscuits characteristics in blends with commercial fine
form was used for analytical tests, while the whole
wheat flour.
hydrated seeds for rheological proofs and baking tests.
2 Materials and methods
Before measurement, weighted amounts of 7.5 g or 15.0 g
Wheat flour (WF) used as composites base was of
commercial origin, obtained from the Czech industrial
were allowed to hydrate in 150 ml of distilled water for
10 min.
mill. Used chia samples involved both botanical variants
Changes in chemical composition were evaluated by
with white and dark seeds (Ch1 and Ch2) planted in
analytical proves as the protein content according to
Mexico, and bought in specialised food shop. With
Kjeldahl method (ČSN ISO 1871, factor 5.7; abbreviation
respect to EU legislation valid until 2012 year
PRO), the Zeleny sedimentation value (baking quality of
(258/97/ES), substitution levels were chosen as 2.5% and
proteins, ČSN ISO 5529; ZT) and the Falling Number
5.0% on wheat flour base. Composites were signed by
(estimation of amylose activity, ČSN ISO 3039; FN).
combination of alternative flour type and its addition
Nutritional benefit of chia was evaluated in terms of
level, e.g. Ch2-5.0 means ratio of 95%/5% (w/w) of
dietary fibre content (AOAC 985.29) using Fibertec
wheat and Ch2 hemp flour, respectively. A dry milled
apparatus and Megazyme assay kit.
Table 1 Analytical parameters of tested flour composites
Composite
WF
WF + Ch1
WF + Ch2
Chia
addition, %
2.5
5.0
2.5
5.0
Proteins
(f = 5.7, %)
Zelenytest,
ml
Fallingnumber,
s
10.73
10.97
11.21
10.98
11.21
41
33
31
33
31
327
347
377
348
377
WF: white fine wheat flour; Ch1, Ch2: hydrated white and brown chia seeds, respectively.
Viscoelastic behaviour of tested composites was
Effects of chia type and addition level were explored
evaluated by using of the extensigraph (ČSN ISO 5530-2).
by the Tukey HSD test (analysis of variance, ANOVA; p
Maturograph proof, performed following the internal
< 0.05) using the Statistica 7.0 software (Statsoft, Tulsa,
procedure (Hrušková et al., 2003), describes changing
USA).
rheological properties of fermented dough within a
3
leavening stage. From a registered curve, the optimal
3.1 Flour composites analytical quality
Results and discussion
leavening time (time to reach a maximal dough volume)
In the Table 1, amount of PRO in wheat flour standard
in minutes, the maturograph resistance (maximal volume)
reached a level common within the Middle Europa region
and the maturograph elasticity of fermented dough in
with good baking quality (10.7% and 41 ml, respectively).
maturograph units (MU) are read out. Internal method of
According to small amount added (2.5% and 5.0%), chia
baking test was published earlier (Hrušková et al., 2006);
wholemeal fortification demonstrated very slight increase
both leavened and chemically fluffed up product (bread
of PRO up to 11.2% by 5% of both chia samples.
and cookie) were prepared. By using a rapeseed
Alternative flour affected protein quality significantly, the
displacement method and rectangular equipment, specific
ZT was lowered about one-fourth independently to chia
volume (ml/g) and product shape (height-to-diameter
type or addition level. With respect to the FN
ratio) were evaluated (abbreviations SBrV, BrS for bread
repeatability (±25 s, ČSN ISO 3039), chia seeds did not
and SBiV, BiS for biscuits, respectively).
May, 2015
Hydrated chia seed effect on wheat flour and bread technological quality
influence the parameter verifiably in spite of soft values
Special issue 2015
261
3.3 Rheological behaviour of fermented dough
increasing.
In the Table 2, behaviour of fermented dough
Figure 1 Viscoelastic characteristics of wheat and wheat-chia flour composites. WF: white wheat flour, Ch1, Ch2:
white and brown chia seeds, respectively. EEN – extensigraph energy, ERA – extensigraph ratio
(elasticity-to-extensibility); 30‘, 60‘: dough resting time.
prepared
3.2 Rheological behaviour of non-fermented dough
from
test
flour
blends
demonstrated
As shown in the Figure 1, extensigraph test did not
independence on both chia type involved and addition
confirm a diminishing of protein quality evaluated by the
level. A small drop in maturograph resistance (MRE)
ZT.
as
recorded for the Ch1-2.5 sample had no impact on dough
not
elasticity, meaning similar dough machinability during
Dough
handling
elasticity-to-extensibility
ratio
properties
(ERA)
were
unequivocally changed similarly to extensigraph energy
hand-made bread forming.
(EEN). Longer resting time of dough led to soft growth of
3.4 Baking test results
the extensigraph elasticity (Inglett et al., 2013), reflected
As it was shown in the Figure 2, specific bread
in the ERA increase. Between the chia types tested, any
volume (SBrV) of the control sample WF (270 ml/100 g)
significant differences were not found in composite
corresponds to results of analytical and rheological tests.
dough rheology.
Owing to similar times of non-fermented dough resting
and bread samples leavening (60 and 50 minutes), the
Table 2 Rheological parameters of fermented composite dough
composite
WF
WF+Ch1
WF+Ch2
Chia addition(%)
LET,min
MRE, MU
MEL, MU
0
36
680
210
2.5
32
625
205
5.0
36
700
210
2.5
32
680
220
5.0
36
700
200
WF: fine white wheat flour; Ch1, Ch2: wholemeal LET: leavening time, MRE: maturograph dough
resistance, MEL: maturograph dough elasticity;maturograph unit.
262
December, 2014
Agric Eng Int: CIGR Journal
Open access at http://www.cigrjournal.org
Vol. 23, No. 4
Figure 2 Influence of chia addition on bakery products size. WF: white wheat flour, Ch1, Ch2: white and
brown chia seeds, respectively. SBrV – specific bread volume, SBiV – specific biscuit volume.
Somewhat lower variation was observed in biscuit
specific volumes (SBiV) – a difference of 21 ml/100 g
highest volume was determined for the Ch1-2.5
only was calculated between the most enhanced Ch1-5.0
composite (rise about 50 units) as the highest EEN found
and Ch2-5.0 samples. As was mentioned above, chia into
during the extensigraph test. Volumes of further three
mixture brings more elastic dough – it affected SBiV
fortified bread were similar mutually as well as in relation
prepared according to those recipes due to higher
to control. On the other hand, Ortega-Ramirez et al. (2013)
contraction of biscuit pieces after their cutting out from
found a significant SBrV lowering (about 25%) by
dough sheet.
incorporation of 10% chia in dough recipe.
Table 3 Dietary fibre content in tested flour composites
Composite
WF
Ch1
Ch2
WF + Ch1
WF + Ch2
Chiaaddition, %
2.5
5.0
2.5
5.0
IDF, %
2.08
21.71
22.05
2.57
3.08
2.58
3.13
SDF, %
1.02
8.18
8.41
1.20
1.40
1.20
1.40
TDF, %
3.21
30.23
30.62
3.88
4.46
3.89
4.58
WF: white fine wheat flour; Ch1, Ch2: hydrated white and brown chia seeds, respectively.
IDF, SDF, TDF – insoluble, soluble and total dietary fibre, respectively
3.5 Nutritional benefit of chia addition
4
Conclusions
As in the Table 3, due to dietary fibre (DF) content
White and dark chia seeds combined with common
over 20% in both chia types, 30.23% in Ch1 and 30.62%
fine wheat flour increased proteins content and lowered
in Ch2 (in correspondence with Ayerza 2013), it’s usage
their baking potential similarly.
in wheat flour composites significantly enhanced
Further, amylose activity as the Falling number was
nutritional value of manufactured bakery product. In
not
significantly
influenced.
Regardless
to
that,
terms of insoluble and total dietary fibre, their proportion
physico-mechanical properties of non-fermented and
was increased approximately about 50%.
fermented dough with both chia types determined during
May, 2015
Hydrated chia seed effect on wheat flour and bread technological quality
the extensigraph and the maturograph tests were
comparable to control wheat dough. Results of baking
proof verified the findings, because specific volumes of
all five tested bread samples were comparable one to each
Special issue 2015
263
Farrera-Rebollo, R. R., M. Salgado-Gruz, J. Chanona-Perez, G. F.
Gutierréz-Lopez,
L.
Alamilla-Beltran,
and
G.
Calderon-Dominguez. 2012. Evaluation of image analysis tools
for characterization of sweet bread crumb structure. Food
Bioprocess Technol., 5: 474-484.
other. In case of volumes of biscuits manufactured
Hrušková, M., I. Švec, and I. Kučerová. 2003. Effect of malt flour
manually, somewhat more important role was attributed
addition on the rheological properties of wheat fermented
to extensigraph elasticity-to-extensibility ratio; the higher
dough. Czech J. Food Sci., 21: 210-218.
Hrušková, M., I. Švec, and O. Jirsa. 2006. Correlation between
ratio (a higher dough elasticity), the partially lower
milling and baking parameters of wheat varieties. J. Food Eng.,
biscuit was determined. Regardless to that, total dietary
77: 439-444.
fibre content was increased approximately about 50% by
both types of chia used.
Iglesias-Puig, E., and M. Haros. 2013. Evaluation of performance
of dough and bread incorporating chia (Salvia hispanica L.).
Eur. Food Res. Technol., 237: 865-874.
Inglett, G. E., D. Chen, J. Xu, and S. Lee. 2013. Pasting and
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